Cranberry Cherry Crisp – Vegan & GF

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This Cranberry Cherry Crisp could truly not be easier and has the added bonus of being Vegan & Gluten Free! What a perfect holiday dessert, that is also pretty healthy! Lot of antioxidants and fiber!

If you’ve been following my blog for any length of time, then you know that my Mom is severely gluten and lactose intolerant! I usually try to make her a special dessert that she can eat, because she can eat none of the goodies that the rest of us enjoy!

What could be more festive this time of year than Cranberries? Ocean Spray has named them the official, unofficial fruit of the holidays! Those of you in the US are, I’m sure, familiar with their commercial! I love their characters! They are so funny!

How to make this Easy Cranberry Vegan Cherry Crisp

Sometimes I cheat and use a can of cherry pie filling for this crisp because I had it in the pantry. It is really easy to make your own cherry pie filling, from scratch.

Then add the cranberries a bit more cornstarch, a little sugar and a splash of lime juice! The crisp layers are just oats, almonds, a little sugar, coconut and coconut oil. Mix that all up and press it in the bottom of a casserole dish, reserving some for the top. Spread the cranberry and cherry mixture on the top. Then on top of that, sprinkle the rest of the crisp topping. Pop it in the oven and in about 35 minutes you have a lovely, festive dessert!

Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. To this end I have published a series of posts on the subject, packed full of information about how to get that big harvest by the end of the season! If you need help in this area, don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!

I hope you enjoyed the recipe today for Cranberry Cherry Crisp! Give it a try! It is so festive! Check out my Rhubarb Crisp here for a another delicious, allergy friendly dessert!

Enjoy! And have fun cooking!

Cranberry Cherry Crisp

This Cranberry Cherry Crisp is an easy, delicious, festive dessert for the holidays!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10 servings

Calories: 215kcal

Author: Beth Neels

Cost: $3

Ingredients

For filling

• 21 oz can cherry pie filling
• 2 cups fresh or frozen, thawed cranberries
• 2 Tbsp turbinado sugar, can sub white sugar
• 1 splash lime juice
• 2 Tbsp cornstarch

For crisp layer

• 1 cup gluten free oats
• 1/2 cup slivered almonds
• 1/2 cup sweetened flaked coconut if you substitute unsweetened coconut, increase sugar to 2 tablespoons
• 1 large pinch cinnamon
• 1 small pinch freshly grated nutmeg
• 1 Tbsp turbinado sugar, can sub white sugar
• 3 Tbsp coconut oil

US Customary – Metric

Instructions

For crisp layer

• Mix all ingredients together in a medium bowl. Spread 2/3 of mixture on bottom of casserole.

For filling.

• Mix all ingredients together. Top crisp layer with all of the filling.
• Sprinkle remaining crisp on top of filling.
• Bake for 30-40 minutes until topping is golden brown, filling is bubbly and cranberries are soft.
• Preheat oven to 350°F

casserole, 4 qt

mixing bowls

Notes

Can put the crisp layer only on top, if desired. 

See this recipe to make your own cherry pie filling

General Baking Tips:

 

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

 

Always measure liquid ingredients with liquid measuring cup

 

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

 

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

 

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 215kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 162mg | Fiber: 3g | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 4.8mg | Calcium: 30mg | Iron: 0.8mg

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